Dirty

Definition:

Dirty: When your martini needs a little grit and grime, we throw in a splash of olive juice or brine. It’s the cocktail world’s way of saying, “I like my sophistication with just a hint of swamp water.”

Why it Matters:

A “dirty” martini is a marvelous contradiction. On one hand, it’s James Bond cool - on the other, it’s like your drink rolled around in the pickle jar before showing up to the party. That olive brine adds a salty, savory punch that balances the gin or vodka, making the cocktail feel less like a silk tie and more like a loosened collar.

In bartending, “dirty” isn’t just a gimmick; it’s a matter of taste calibration. A little brine? That’s flirtatiously dirty. A heavy pour? You’re swimming in the Mediterranean. Knowing how much “dirty” to add can transform a martini from delicate elegance to full-on briny beast. It’s the bartender’s way of letting you customize your cocktail’s attitude.